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Mexican Vegetable Casserole

Serving Size : 12
Categories : Casserole Ethnic Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 oz corn, canned -- whole kernel
15 oz black beans -- canned
10 oz tomatoes with green chilis -- (rotel type)
8 Oz sour cream, light
8 oz salsa -- chunky
6 oz cheddar cheese -- shredded
2 C brown rice -- cooked
1/4 tsp pepper
1 bunch green onions -- chopped
4 oz monterey jack cheese -- shredded
4 tbsp olives -- sliced

Preheat oven to 350 degrees.

Combine the first 8 ingredients. Place into a lightly greased 9 x 13" baking dish. Sprinkle with the remaining ingredients.

Bake for 45 minutes. Can turn on broiler to achieve a nicely browned top, if desired.

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NOTES : The original recipe calls for more cheese. I chose to use a little less than the original. You might also consider using a light version of the cheese. I do not recommend the no-fat version as they do not melt properly.

calories 372      fat 9.8 g      fiber 7.4      points 7

This is for about 1 cup of the casserole. One could easily eat 1/2 serving for 3.5 points. This recipe is flexible in that you can vary the portion according to the rest of your dinner. It could stand alone as a dinner or with veggies. Alternately, one could have a small portion with a small portion of meat for a different balance.
 

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Nutritional information is based on all information available to me at the time of publication. I now calculate points using the 2001 Weight Watchers information. Verify that your ingredients yield the same results. I usually choose to use light rather than nonfat products. Some items, such as cheddar, I use the normal product as noted, as my preference. Optional ingredients are not included in the calculation of calories or points.

Linda Pulliam

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